Venezuelan Vegetarian Brunch Bowl – A Tropical Fusion of Flavors

Allergens

Soy (possible in some bean brands)

Ingredients

• 1 cup cooked black beans (canned or pre
• cooked)
• 1 avocado, sliced
• 1/2 cup chia seeds
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 cup cooked quinoa (preferably mixed with a bit of olive oil and seasoned)
• 1 lime, cut into wedges
• Salt and pepper, to taste
• Optional: fried plantains or arepas for extra crunch

Instructions

1. Gently mix the cooked black beans with chia seeds in a medium sized bowl. Cover and refrigerate for at least 30 minutes to allow the chia seeds to absorb liquid and soften.
2. In a separate bowl, combine quinoa, diced tomatoes, red onion, and half of the chopped cilantro. Season with salt and pepper to taste.
3. To assemble the dish, divide the black bean and chia seed mixture evenly among four bowls. Top each bowl with the quinoa mixture, avocado slices, and a squeeze of lime. Garnish with the remaining cilantro.
4. If using fried plantains or arepas, place them on the side for an extra crunch.

Chef’s Insight

The combination of flavors and textures in this dish creates an irresistible culinary experience that will impress your guests with its simplicity and vibrancy.

Notes

For a more traditional Venezuelan touch, consider adding plantains or arepas to the dish.